Thai Coconut Lemongrass Fish Stew with Jasmine Rice
A vibrant and aromatic dish featuring tender white fish simmered in a creamy coconut milk broth, infused with zesty lime and fragrant lemongrass.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Stew
- 500 g white fish fillets (cod, haddock, or sea bass), cut into chunks
- 1 tablespoon coconut oil adds a tropical richness to the stew
- 1 onion, thinly sliced provides sweetness and texture
- 3 cloves garlic, minced offering an aromatic depth
- 1 tablespoon fresh ginger, grated bringing warmth and spicy notes
- 2 stalks lemongrass (white part only, smashed or finely chopped) for a burst of citrus fragrance
- 1-2 tablespoons red curry paste for a gentle heat and complex flavor
- 400 ml coconut milk serves as the creamy base
- 1 cup fish or vegetable broth to enhance the stew's flavor
- 1 tablespoon fish sauce or soy sauce for umami richness
- 1 teaspoon brown sugar to balance flavors
- 1 juice and zest of 1 lime for a refreshing zing
- 1 fresh cilantro or Thai basil for garnish
- 1 optional: sliced red chili for those seeking extra heat
For the Rice
- 1 cup jasmine rice as the perfect accompaniment to the stew
- 2 cups water to cook the rice
- 1 pinch salt for flavor
Instructions
Prepare the Jasmine Rice
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium pot, combine 1 cup of rinsed rice with 2 cups of water and a pinch of salt.
- Bring this mixture to a boil, then lower the heat, cover, and let it simmer for 15 minutes.
- After cooking, remove from heat and let it rest, covered, for 10 minutes.
Sauté Aromatics
- In a deep skillet or a pot, heat 1 tablespoon of coconut oil over medium heat.
- Add the sliced onion, minced garlic, grated ginger, and smashed lemongrass.
- Sauté these ingredients for 2-3 minutes until the onion is translucent.
Add Curry Paste
- Stir in the red curry paste, cooking for an additional minute to enhance the flavors.
Create the Broth
- Pour in the coconut milk and fish or vegetable broth into the skillet.
- Mix in the fish sauce or soy sauce, brown sugar, lime juice, and zest.
- Allow the broth to simmer gently for 5-7 minutes.
Cook the Fish
- Add the chunks of fish to the simmering broth.
- Cook for 6-8 minutes, or until the fish is tender and flakes easily.
Serve
- Serve a generous portion of jasmine rice in bowls.
- Ladle the aromatic fish stew over the rice and garnish with fresh cilantro, Thai basil, or sliced red chili.
- Squeeze an extra dash of lime juice over the top for an uplifting finish.
Notes
For an elevated flavor, add fish sauce or soy sauce closer to the end of cooking. Top with toasted coconut flakes or sliced almonds for texture. Optional vegetables like bell peppers or spinach can enrich the stew.